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Brandy Snaps

This recipe was adapted from "Martha Stewart's Cookies."

  • Yield: Makes 1 dozen
Brandy Snaps

Source: Martha Bakes, Episode 2008

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 5 tablespoons unsalted butter
  • 1/3 cup sugar
  • 1/4 cup Lyle’s Golden Syrup

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  2. In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.

  3. Using a 2/3-ounce ice cream scoop, drop three level scoops of batter onto prepared baking sheets, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.

  4. Remove from oven and let cookies cool just slightly until firm, about 2 minutes; place each cookie over an inverted drinking glass or wrap around the handle of a whisk, using your hands to press and gently shape. Let set 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter. If cookies get too cool to shape, return them to oven for a few seconds until softened. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

Reviews (1)

  • lithiabaker 14 Dec, 2011

    This is not even close to the recipe shown on the Martha Bakes show! I've written down the one from the show, but they don't say at what temperature to bake them or how many it will make. Help!